Blueberry Scone Recipe
Servings 12 scones
Calories 275kcal
Ingredients
- 3 cups all purpose flour
- 2 tbsp sugar
- 1/2 tsp baking soda
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter cold, cubed
- 1 lrg egg
- 1 cup buttermilk
- 1 juice and zest of 1 lemon
- 1/2 cup blueberries
- 1/2 cup white chocolate chunks or chips
Instructions
- Preheat the oven to 400° F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, add flour, sugar, baking soda, baking powder and salt.
- Combine the ingredients above.
- In a small bowl, add the buttermilk, egg, lemon juice and zest. Combine well.
- With the help of a pastry cutter, combine the butter into the dry mixture.
- Make a well in the center of the mixture above. Pour the wet ingredients in the well.
- Stir everything together until just about combined. The dough will be very crumbly.
- Add the blueberries and white chocolate to the mixture. Gently stir together.
- Turn the dough out onto a lightly floured work surface or a sheet of parchment paper and shape it into a rectangular shape with your hands. I like to use the parchment paper because it makes the cleanup very quick and easy. Be careful not to overwork the dough!
- Gently roll the dough out with a rolling pin until it's about 1/2 inch thick. Cut into circles (or any shape you would like frankly). Re-roll any scraps until you have used up all the dough. Place in on a parchment paper-lined baking sheet
- Bake for approximately 14 to 18 minutes depending on size. They should be golden brown.
- Let cool a bit and serve!